For generations, these plum-filled treats have been a delicious Polish tradition. The doughy packets melt in the mouth and are typically served during festivals, holidays or big events. Pierogies come in many varieties, including savory versions with cheese, potato and onion, but this sweet dessert version has a rich flavor and a unique taste that makes it the perfect treat to serve at a Thanksgiving gathering.

Ingredients-

-1 cup of flour 

-1/2 teaspoon of salt

– 1 egg

– 1/2 to 1/3 cups of water,

just enough to get a smooth,

but not sticky, dough 

-1 can of plums

Step 1:

For the plum filling, drain the plums for 24 hours, until they are completely dry. Knead together all the ingredients, then evenly roll the dough onto a floured surface until it’s 1/4″ thick.

Step 2:

Using a mug or cookie cutter, carefully cut out rounds of dough, each about the size of a CD. Separate each circle and put to the side to fill.

Step 3:

Place a dry plum in the center of each round of dough. Lightly wet one side of the rim and fold over evenly, so that the plum is covered completely.

Step 4:

Take a fork and press the dough closed around the entire edge. Place the completed pierogies in gently boiling salt water and stir once. Cook gently until the packets float to the top. Be careful not to boil too vigorously, or the pierogies will burst.

Step 5

: Take out, blot dry and serve piping hot. Alternately, place on a kitchen towel until the pierogies are dry on one side, then flip over to dry the other side. Once completely dry, they can be stored and cooked later.